SPAGHETTI WITH CUTTLEFISH INK WITH OCTOPUS SAUCE AND SPICY SAUSAGE 

A total black look for a summer first course: nothing better to amaze your guests! These spaghetti with cuttlefish ink, combined with a perfect mix of meat and fish, are a very interesting proposal for a delicious lunch with explosive flavors. After all, as well as many other ingredients, cuttlefish ink is a sauce with humble origins and that, over time, has been increasingly appreciated for its intense taste, so much so that it is now considered as an extremely refined and gourmet preparation. Ideal for those who love the flavors of the sea, but also for meat lovers thanks to the addition of spicy sausage, a set of flavors like this can only make everyone agree!

For this recipe we suggest you use pre-cooked octopus. However, if you prefer to prepare it yourself, our advice is to cook the octopus in a saucepan or pressure cooker with just a finger of water, so as not to disperse its flavor. In fact, during cooking, the octopus releases a savory liquid in abundance, which is why it is not necessary to salt it further. After all, as a Neapolitan saying goes, "octopus cooks in its own water". These black spaghetti seasoned with slices of octopus carpaccio and cuttlefish are a delicious dish that smells the sea.

Ingredients

360 G SPAGHETTI WITH CUTTLEFISH INK

400 ML OF TOMATO PUREE

300 G OCTOPUS

200 G SPICY SAUSAGE

1/2 GLASS OF WHITE WINE

1 BUNCH OF THYME

EXTRA VIRGIN OLIVE OIL

1 CLOVE OF GARLIC

SALT

Method

Rub a pan with the crushed garlic clove and heat a little oil. Add the crumbled sausage and brown for a few minutes. Then, add the coarsely chopped octopus, 2-3 sprigs of thyme and cook for a few moments. Deglaze with the wine, turn up the heat and let it evaporate. Add the tomato puree, a pinch of salt and cook over low heat for 20 minutes. Meanwhile, boil the spaghetti in salted water, drain them al dente and pour them into the pan. Mix well, scented with a handful of thyme leaves and serve.